Add the pork chops to the flour, one at a time, and shake well until the chop is well coated with the seasoned flour.

In a large frying pan, melt the butter with the oil over a medium heat. When the foam subsides then add the coated pork chops. Cook for about 5 minutes on each side or until they are well browned.

Reduce the heat to low and continue cooking the chops for about 20 to 30 minutes or until they are thoroughly tender.

Remove the cooked chops to a baking dish and keep them warm in the oven while you are making the cranberry sauce.

Remove the frying pan from the heat and pour off all but a tablespoon of the cooking fat. Return the pan to the heat and stir in the
cranberries, wine, and pepper. Bring the mixture to a boil while stirring constantly with a wooden spoon. Cook for about 5 minutes.
Stir in the cream and cook for 30 seconds more.

Place the warm pork chops on serving plates and top with the cranberry sauce. Serve immediately.